Fatty Sundays Halloween Dark Chocolate Pumpkin Brownies with Pretzel Crust
For the Pretzel Crust:
1/2 cup all-purpose flour
1 cup crushed pretzels, I used Fatty Sunday’s Toffee Chocolate Bites
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
For the Brownies:
6 oz dark or semi- sweet chocolate, coarsely chopped (I used Ghirardelli, 72% dark chocolate)
3/4 cup unsalted butter
1/4 cup milk or water
1/4 cup pure pumpkin puree, (do not use pumpkin pie filling – get the real stuff)
1 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice
For the Pretzel Crust layer. Preheat oven to 350F.
Line a 9 x 13 pan with parchment paper.
Mix the dry crust ingredients together and add the melted butter. Mix well.
Pour crust ingredients into your pan and pat down evenly with your hands. Bake for 10 minutes while you are preparing your brownie mixture.
In a medium saucepan, combine the chopped chocolate, butter, and the milk or water; cook and stir over low heat until chocolate is melted. Transfer to a good size bowl or a stand mixer.
Add both the white sugar and brown sugar to chocolate mixture; beat (with paddle attachment or use a hand mixer) on low to medium speed until combined. Add eggs, pumpkin puree and vanilla; beat on medium speed for 2 minutes. Add flour, salt, cinnamon and pumpkin pie spice. Beat on low speed just until combined. Spread batter in prepared pan. Sprinkle with additional chopped pretzels.
Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. (make sure your timer is correct and don’t get distracted like I do)
Cool in pan on a baking rack. Slice and watch them disappear like MAGIC!
Makes 12 large or 24 small brownies.